Proximate Analysis and Sensory Properties of Chin-Chin Produced from Composite Wheat and Tiger Nut Flour

Chin-chin is a widely consumed deep-fried snack in Nigeria, traditionally prepared from wheat flour. The use of tiger nut (Cyperus esculentus), an underutilised crop grown extensively in North Central states, as a partial wheat flour substitute presents an opportunity to enhance the nutritional quality of this popular snack. This study analysed the proximate composition and sensory properties of chin-chin produced from composite blends of wheat flour and tiger nut flour at ratios of 100:0, 90:10, 80:20, and 70:30. Tiger nuts were obtained from Dawanau Market, Kano, and processed into flour by washing, drying, and milling. Standard proximate analysis methods and a nine-point hedonic sensory evaluation scale were applied. Results indicated that increasing tiger nut flour substitution progressively increased crude fat content from 6.8 to 14.3 percent and crude fibre from 1.1 to 4.9 percent, while crude protein showed a marginal decline. Energy values increased across all blended formulations. Sensory evaluation scores for taste, crunchiness, colour, and overall acceptability were highest for the 80:20 wheat:tiger nut blend. The study recommends the 80:20 composite blend as an optimal formulation that balances nutritional enhancement with organoleptic acceptability, and advocates for increased utilisation of tiger nut in snack production across Nigeria. Keywords: chin-chin, tiger nut, composite flour, proximate analysis, sensory evaluation.